Beef Stock


  • 4kg Beef bones (oxtail,shin,neck etc)
  • 100mls Red wine
  • 1 Pigs trotter (optional do not roast)
  • 10-15 litres or cold water
  • Mirepoix: 200g Carrots- 200g Onion -200g Leek - 200g Celery
  • 100g Mushroom trimmings or mushrooms 
  • 100g Tomato paste
  • 2 Bay leaves
  • 1 corm of garlic
  • 10 Black peppercorns
  • 1/2 bunch Parsley stems
  • 1/2 bunch chervil stems
  • 2 Whole cloves


  1. Preheat the oven to 200c Place the bones in a single layer in a roasting dish and roast for 40 minutes or until golden brown and the marrow is escaping from the bones core.
  2. Drain away the fat from the roasting dish, Paint the bones with tomato paste add the mirepoix to the bones, and return the pan to the oven to continue cooking until they gain a rich brown colour.
  3. Place the bones, pigs’ trotter and mirepoix into the stockpot. Discard the fat in the roasting dish and deglaze the pan using the red wine and the addition of water if required. Add the pan juices to the bones.
  4. Cover the bones with the cold water to about 10cm above the bones and bring to the boil. Turn down to a gentle rolling simmer and skim the surface to remove froth, impurities and fat simmer for two hours.
  5. Add all the other ingredients and slowly simmer for 6-8 hours, skimming as needed.
  6. At the end of the cooking time remove the bones and mirepoix gently then strain the stock through a fine strainer or a stainer lined with muslin cloth.
  7. Place back on the heat and gently simmer until reduced by half for use with soups, stews and braises, reduce down to 2 litres for use in sauces. 

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